E-book

Materclass by wolfgang puck , Guidebook

Wolfgang Puck was born in Sankt Veit an der Glan, Austria. His culinary training began at age 14 in the kitchen of an Austrian hotel. He then went to France, where he spent his early culinary years working in some of the most esteemed restaurants, including the Michelin starred L’Oustau de Baumanière in Provence. Wolfgang left Europe at 24 years old and quickly gained the recognition of American diners and critics alike. Wolfgang opened his first restaurant, Spago, in 1982 in Los Angeles, California, where he focused on California-based cuisine. Spago won the prestigious James Beard Foundation award for Outstanding Restaurant in 1994, and was awarded two Michelin stars, one in 2008 and another in 2009. Wolfgang’s restaurant CUT in Beverly Hills was also awarded a Michelin star, in 2007. CUT at Marina Bay Sands, Singapore, was awarded a Michelin star in 2016

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

RECIPE BOOKS, Cook Books

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Baking Artisan Bread provides an unintimidating, formula-based approach to baking bread at home. With step-by-step, photo-illustrated instructions, chef Ciril Hitz shows you how with just 10 formulas you can create more than 30 different breads. After a full exploration of the ingredients, equipment, and techniques of bread baking, move confidently into the kitchen to bake a range of bread types with easy-to-follow recipes for these doughs:

Baguette
Ciabatta
Whole Wheat
Pane Francese
Pizza
Bagel
Pain de Mie
Challah
Brioche
Croissant

Once you’ve mastered these staples, expand your repertoire with variations on each formula. Baguette dough yields a bouquet of breadsticks, buttery brioche becomes an elegant fruit Danish, challah transforms into delicately flavored orange aniseed wheels, and so on—deliciously. Baking bread is fun, but the fruits of the labor are often copious. Ciril comes to the rescue with some basic recipes that include bread as a main ingredient, including bread crumbs, croutons, bagel chips, French toast, and bread pudding. A second set of extras includes formulas to help make your bread creations sing, with washes and glazes as well as ideas for sweet and savory embellishments to guide your culinary creativity. With simple ingredients and most of the equipment needed already in the kitchen, you’ll be filling your home with the heavenly aroma of baking bread in no time!

Herb and Spices The Cook’s Reference

RECIPE BOOKS, Cook Books

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The essential companion for every creative cook *NOTE THIS IS E-BOOK AND ONCE PURCHASED WILL BE EMAILED YOU THE DOWNLOADABLE LINK. BECAUSE OF THE HUGE FILE SIZE WE CANNOT UPLOAD THE FILE ON THIS WEBSITE. With global herbs, spice, and seasonings now widely available, cooking has never been more varied. Add exciting and exotic new flavors to your cooking with flair and creativity with this practical reference book. If you don't know your wasabi from your epazote this is the guide for you. With directions on how to choose, use, store and grow over 200 world herbs and spices, and over 100 recipes for blends, spice rubs, and flavor-packed sauces this is the comprehensive reference for cooks of any skill level. This updated edition comes with 25 brand new recipes, plus a completely updated guide to include all international herbs and spices available now. Experiment with flavor and explore exotic cuisines with Herbs & Spices as your essential companion.